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Table of ContentsClickonanyofthetitlestotakeyoutotheappropriatepieceFeatures ColumnsThaiRice:HowMuchDoYouKnow?14ByJillNussinow,MS,RDThailandhasanincrediblevariety
ofrice.Learnaboutafewofthe
morepopulartypesandgetJills
recipeforblackricepudding.
SmallBites,BigFlavors17ByRobinRobertsonNoThaimealiscompletewithout
afewsmallbitesthatpacka
wallopofflavor.
ComfortFoodFusion20ByMadelynPryorMadelynsharessomeeasyto
makeThairecipesthataresoul
satisfyingandfuntomake.
HeartHealthyThaiPizzaPies22ByMarkSuttonPadThaipizzaandapineapple
dessertpizza?Yum!Marktakesus
stepbystepthroughhispizza
creationprocess.
SustenanceandSquirtGuns:GottaLoveThaiFood!27ByLaDivaDietitianWhatdoBuddhism,food,and
squirtgunshaveincommon?
WhatsCooking? 4FindoutwhatsupwiththeVegan
CulinaryExperiencethismonth.
VeganCuisine&theLaw:ThePooponBigChicken30ByMindyKursban,Esq.&AndyBreslinReadaboutthelinkbetween
climatechange,waterpollution,
bigchicken,andwhatsgoingoni
thelegalworldaboutit.
FromtheGarden: AThaiKitchenGarden33ByLizLonettiKaffirlimesandotherThaistaples
maynotalwaysbeeasytofind,
unlessyougrowntheminyour
owngarden.
TheVegan
Traveler:
South
Florida36ByChefJasonWyrickChefJasonjourneystoJacksonvill
PalmBeach,Ft.Lauderdale,and
Miami.Readabouthistravelsand
thegreat,andnotsogreat,food.
Marketplace 9Getconnectedandfindoutabout
veganfriendlybusinessesand
organizations.
seethefollowingpagesforinterviewsandreviews
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Table of Contents 2FeaturesContd. ColumnsContd.TheLonestarVegetarianChiliCookoffReport40ByJasonWyrickAustinisoneofmyfavoritecities,especiallywhenIamaskedtobeachilicookoffjudgethere!Readabouttheworldspremierveganchilicookoff.ThaiIngredients44ByJasonWyrickCheckoutthelistofsomeofthemoreuncommoningredientsusedinthisissue.Salty,Sweet,Spicy,Sour,&Bitter50ByJasonWyrickThefivequintessentialThaiflavorsneedtobebalancedfortheperfect
meal,
but
where
do
those
flavorscomefrom?VeganSubstitutionsforQuintessentialThaiIngredients53ByJasonWyrickNotallThaiingredientsareeasytofindoutsideofSoutheastAsiaorspecialtymarkets.Plus,manyofthemarentevenclosetobeingvegan.Findouthowtoreplacethoseflavorswithkinder,easiertofindfare.
RecipeIndex 79Alistingofalltherecipesfoundinthisissue,compiledwithlinks.MakingCurryPaste 80Makingcurrypastescanbeascomplexorassimpleasyouwantittobe.
InterviewsBigBaldMike,theStrongestVegetarianintheWorld55Withaheartasbigashisarms,Mikeiswinningtheworldoveranprovingthatvegansarepowerhousesofgood.KristinLajeunesseofWillTravelforVeganFood59Everthoughtaboutdoingaveganroadtrip?Kristindiditandthensome,visitingoverfourhundredveganeateriesduringheryearlonjourney.CherylDurzyandJohnSalleyofTheVeganVine63Whosaysbeingveganisntfun?CherylandJohnsharetheirexperiencesgettingTheVeganVinelineofwinesofftheground.
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T able of C ontents 3Reviews
BookReview:ATasteofEurope65ByJasonWyrickGoodrecipesthatareelegant,
simple,andcapturetheflavorsof
aregion.
BookReview: VeganEatsWorld67By MadelynPryorAsolidbookshowcasingthe
authors
spin
on
world
cuisine.
BookReview: FreshfromtheVeganSlowcooker69ByMadelynPryorHot,delicious,andreadyfor
dinner!
BookReview: NutButterUniverse71ByMadelynPryorSomuchmorethanpeanutbutter
andjelly.
BookReview: VeganfortheHolidays73ByMadelynPryorTasty
treats
for
the
end
of
the
yearholidays.
TheVeganVineWines 75ByJasonWyrickVeganwinesthataregreatfor
beginnersandexperiencewine
drinkersalike.
OrganicGourmetMisoandVeggieBouillon77By MadelynPryorInterestingmisowithlowsodium
optionsandveggiebouillonwitha
twist.
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The Vegan Culinary ExperienceThai! February2013
Publisher JasonWyrickEditors EleanorSampson,
MadelynPryorNutrition
Analyst
Eleanor
Sampson
WebDesign JasonWyrick
Graphics JasonWyrickReviewers MadelynPryor
JasonWyrickContributingAuthors JasonWyrick
MadelynPryorLizLonettiSharonValencikMarkSuttonBryannaClarkGroganJillNussinowMartyDaveyRobinRobertsonMindyKursbanAndyBreslin
PhotographyCreditsCoverPage JasonWyrick
RecipeImages JasonWyrickMadelynPryorMilanValencikofMilanPhotographyBryannaClarkGroganJillNussinowMarkSuttonLizLonetti
Restaurant/WildlifePhotos JasonWyrick
ChiliCookoffPhotos JasonWyrickAlgalbloom,Thaibasil, GNUFreeDocumentation
riceworker,water Licensefight
Blackrice,currytree, PublicDomaingalangal,ginger,monks,cheKaffirlime,lemongrass, CreativeCommonsriceplant,novicemonks,
BigBaldMike CourtesyofBigBaldMikeKristinLajeunesse CourtesyofKristinLajeunesse
VeganVine CourtesyofCherylDurzy
Whats Cooking?Balance is acornerstoneofThaicooking(althoughtosomeonewhocanttolerateanyheat,thebalanceofaThaidishmaybenowheretobeseen!).Theinterplayofsalty,sweet,spicy,bitter,andsourfloatsthroughthecuisine,influencingeverydishandeverymeal.Icutmyteethasachef
withThaifood,notknowingatthetimethatIwaslearninghowtomakeoneofthemostrefinedcuisinesintheworld.Refined,however,beliestheplayfulnessthatalsosurroundstheart.Itsacuisinethatshowscareinpreparationandingredients,yetthereisafreedomtoit,abalancetothecareifyouwill,thatisexpectedofThaicooks.Youdonotneedtoaddexactlysevenclovestoadishjustbecausearecipecallsforit.Youcanaddjustwhatyouthinkyouneed,totaste,usingarecipeasaguidelineandnotarule.Thatwayofcookingisgoodadviceinanykitchen,thoughitsometimesgetslostinmoreformalizedsettings.Therecipesinthisissueareabitmoreinvolvedthannormal.Thaidishescanhavealotofingredientsandtherearerustictraditionsthataretimeconsuming,butproduceoutstandingmeals.Dontworryaboutbangingoutacurrywithamortarandpestleifyoudonthavethetimeorpatience.Thereareplentyofshortcutstalkedaboutintherecipesandhavingfuninthekitchenisjustasimportantasthefinishedresult.FindyourownbalancebetweenyourpatienceandtheartofThaicuisineandyouwillhaveatrulyspectacularmeal.Eathealthy,eatcompassionately,andeatwell!
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ContributorsJasonWyrick ChefJasonWyrickistheExecutiveChefofDevilSpice,Arizona'svegan
cateringcompany,andthepublisherofTheVeganCulinaryExperience.ChefWyrickhas
beenregularlyfeaturedonmajortelevisionnetworksandinthepress. Hehasdone
demoswith
several
doctors,
including
Dr.
Neal
Barnard
of
the
PCRM,
Dr.
John
McDougall,andDr.GabrielCousens. ChefWyrickwasalsoaguestinstructorintheLe
CordonBleuprogram. HehascateredforPETA,FarmSanctuary,FrankLloydWright,
andGoogle.HeisalsotheNYTimesbestsellingcoauthorof21DayWeightloss
KickstartVisitChefJasonWyrickatwww.devilspice.comand
www.veganculinaryexperience.com.
MadelynPryor Madelynisaloverofdessert,whichshecelebratesonherblog,
http://badkittybakery.blogspot.com/.Shehasbeenmakingherowntastydessertsfor
over16years,andeatingdessertforlongerthanshecarestoadmit.Whensheisntin
thekitchen
creating
new
wonders
of
sugary
goodness,
she
is
chasing
after
her
bad
kitties,orreviewingproductsforvariouswebsitesandpublications.Shecanbe
[email protected]@veganculinaryexperience.com.
BryannaClarkGrogan Authorof8vegancookbooks,Bryannahasdevotedover40
yearstotasty,healthfulcooking,23asavegan.Shewasafrequentcontributorand
reviewerforVegetarianTimesmagazinefor5years,and,morerecently,wroteand
publishedasubscriptioncookingzine,VeganFeast,for5years.Sheismoderatorofthe
VegsourceNewVegetarianforum.Bryannahasconductedcookingworkshopsand
classeslocally
(including
a5day
Vegan
Cooking
Vacation
on
beautiful
Denman
Is.),
and
atnumerousvegetariangatheringsinNorthAmerica.Bryannasrecipesappearinthe
TheVegFeastingCookbook(SeattleVegetarianAssociation);onDr.AndrewWeil's
websites;inNoMoreBull!byHowardLyman;andinCookingwithPETA.Bryannaalso
developedtherecipesforthegroundbreakingbook,Dr.NealBarnard'sProgramfor
ReversingDiabetes.
RobinRobertsonAlongtimevegan,RobinRobertsonhasworkedwithfoodformore
than25yearsandistheauthoroftwentycookbooks,includingQuickFixVegan,Vegan
Planet,1,000VeganRecipes,VeganFire&Spice,andVeganontheCheap.Aformer
restaurantchef,RobinwritestheGlobalVeganfoodcolumnforVegNewsMagazineand
haswrittenforVegetarianTimes,CookingLight,andNaturalHealth,amongothers.
RobinlivesinthebeautifulShenandoahValleyofVirginia.Youmaycontactherthrough
herwebsite:www.robinrobertson.com.
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ContributorsMindyKursban,Esq. MindyKursbanisapracticingattorneywhoispassionateabout
animals,food,andhealth.Shegainedherexperienceandknowledgeaboutvegan
cuisineandthelawwhileworkingfortenyearsasgeneralcounselandthenexecutive
directorof
the
Physicians
Committee
for
Responsible
Medicine.
Since
leaving
PCRM
in
2007,Mindyhasbeenwritingandspeakingtohelpothersmaketheswitchtoaplant
baseddiet.Mindywelcomesfeedback,comments,andquestionsat
JillNussinow,MS,RD,TheVeggieQueen JillisaRegisteredDietitianandhasa
MastersDegreeinDieteticsandNutritionfromFloridaInternationalUniversity.After
graduating,shemigratedtoCaliforniaandbeganaprivatenutritionpracticeproviding
individualconsultationsandworkshops,specializinginnutritionforpregnancy,new
mothers,andchildren. YoucanfindoutmoreaboutTheVeggieQueenat
www.theveggiequeen.com.
LizLonetti Asaprofessionalurbandesigner,LizLonettiispassionateaboutbuilding
community,bothphysicallyandsocially. ShegraduatedfromtheUofMNwithaBAin
Architecturein1998.ShealsoservesastheExecutiveDirectorforthePhoenix
PermacultureGuild,anonprofitorganizationwhosemissionistoinspiresustainable
livingthrougheducation,communitybuildingandcreativecooperation
(www.phoenixpermaculture.org).Alongtimeadvocateforbuildinggreenerandmore
interconnectedcommunities,Lizvolunteershertimeandtalentforotherlocalgreen
causes.In
her
spare
time,
Liz
enjoys
cooking
with
the
veggies
from
her
gardens,
sharing
greatfoodwithfriendsandneighbors,learningfromandteachingothers. Tocontact
Liz,pleasevisitherblogsitewww.phoenixpermaculture.org/profile/LizDan .
SharonValencik SharonValencikistheauthorofSweetUtopia:SimplyStunningVegan
Desserts.Sheisraisingtwovibrantyoungvegansonsandrescuedanimals,currentlya
rabbitandadog.Shecomesfromalineageofartisticchefmatriarchsandhasbeen
bakingsinceagefive.Sheisworkingonhernextbook,WorldUtopia:Deliciousand
HealthyInternationalVeganCuisine.Pleasevisitwww.sweetutopia.com formore
information,toaskquestions,ortoprovidefeedback.
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ContributorsAndrewBreslin AndrewBreslinistheauthorofMother'sMilk,thedefinitiveaccountof
thevastglobalconspiracyorchestratedbythedairyindustry,whichsecretlycontrols
humanitythroughmindcontrollingsubstancescontainedincowmilk.Inalllikelihood
thisisahilariousworkofsatyricfiction,butthenagain,youneverknow.Healsoauthors
theblog
Andy
Rants,
almost
certainly
the
best
blog
that
you
have
never
read.
He
is
an
avidbookrevieweratGoodreads.HeworkedatPhysiciansCommitteeforResponsible
MedicinewithMindyKursban,withwhomheoccasionallycollaboratesonprojects
concerninglegalissuesassociatedwithhealthandfood.Andrew'sfictionandnonfiction
haveappearedinawidevarietyofprintandonlinevenues,coveringanevenwider
varietyoftopics.HelivesinPhiladelphiawithhisgirlfriendandcat,whoarenotthe
sameperson.
MarkSutton MarkSuttonhasbeentheVisualizationsCoordinatorfortwoNASAEarth
SatelliteMissions,aninteractivemultimediaconsultant,organicfarmer,andhead
conferencephotographer. Hesdevelopedmediapublishedinseveralmajormagazines
andshownorbroadcastinternationally,producedDVDsandwebsites,edited/managed
avegancookbook(NoMoreBull!byHowardLyman),workedwith/fortwoNobelPrize
winners(onGlobalClimateChange),andhelpedcreateUNPeaceMedalAwardwinning
precollegecurriculum.Avegetarianfor20years,thenveganthepast10,Marksthe
editoroftheMadCowboyenewsletter,anavidnaturephotographer,gardener,and
environmentalist. Oilfreeforover5yearsandauthorofthe1stveganpizzacookbook,
hecanbereachedat: [email protected]
http://www.hearthealthypizza.com
MilanValencik
Milan
Valencik
is
the
food
stylist
and
photographer
of
Sweet
Utopia:
SimplyStunningVeganDesserts.Hiscompany,MilanPhotography,specializesinartistic
eventphotojournalism,weddings,andothertypesofphotography.Milanisalsoafine
artistandmusician.MilanisoriginallyfromCzechRepublicandnowlivesinNJ.Formore
informationaboutMilan,pleasevisitwww.milanphotography.com or
www.sweetutopia.com.
EleanorSampsonEleanorisaneditorandnutritionanalystforTheVeganCulinary
Experience,
author,
and
an
expert
vegan
baker
with
a
specialty
in
delicious
vegan
sweets(particularlycinnamonrolls!) YoucanreachEleanorat
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Iam
not
arice
expert
which
became
painfully
apparentasIstartedresearchingthesubject.I
knewthatriceisastapleinThailandandother
Asiancountries.Didyouknowthatricefeedsone
inthreepeoplethroughouttheworld?Andthat90
percentofthericegrowncomesfromAsia?
IamprovidingabriefoverviewofThairice.Ihave
leftalotoutherebutwantedtogiveyouataste
andsome
tidbits
to
chew
on.
WhenIthinkofThairice,Iautomaticallythink
WHITErice:thefragrantJasminericefoundinThai
restaurantsintheUS.Truthbetold,thereare
manykindsofriceinThailand.Althoughthemost
commonlyeaten,andcelebrated,isJasmine,you
caneasilyfindothersinyourlocalAsianornatural
foodstore.
TheThaipeoplealsolikestickyrice:white,purple
andblacktousefordesserts.Seerecipebelow.MarieSimmons,authorofTheAmazingWorldof
Ricecookbook,whenaskedaboutThairicesaid,
MostJasminericegrowsinThailand.Theyalso
growitinTexas.KasmaLohaunchitmyThai
cookingteacherhatestheTexasrice.Lookherup,
sheknowsalotaboutrice.
KasmaLohaunchit,aThainative,andauthorof
ThaiFoodandTravelwebsiteknowsmoreabout
ricethanmostpeople.Sheoffersawealthofrice
information.Shepointsoutaveryimportantfact
thatlikelymanyofushavenotconsidered:rice
beinganagriculturalcropisinfluencedbywhere
andhowitisgrown.Jasminericefromthe
NortheastofThailandisnotthesameasthe
jasminericegrowninanotherarea(shesays,
jasminericeis,therefore,notjustjasminerice:
whereitisgrownisveryimportant.TheChinese
knowthisandThaisknowthis,butmany
Americanshaveyettounderstandthedifference),
By Jill Nussinow, MS, RD, aka The Veggie Queen
A Taste of Thai February 2013|14
http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/7/29/2019 Vegan Culinary Experience (Thai)
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blackrice
harvestingriceseedlings
andcertainlynotthesameasJasminericegrownin
Texas.
Shegoeson,Asforthejasminericegrowninthe
muchmoretemperateclimatesofFloridaand
Texas,youmightaswellforgetititsimplyisno
longerjasminerice.Thailandholdsthepatentfor
jasminerice,soitsunlikelyanywaythattherice
growninthesetwostatescanclaimtobetruehom
malijasminerice.
Lohaunchitalsowrites,IreadinabookonThai
foodhistorythatThailandhassome3,500varieties
ofricewithinherborders,bothwildandcultivated.
Wow!Thatsastounding!Butwaittillyouhearthis:
Thesamepassagerevealsthatthereareasmany
as120,000varieties,bothwildandcultivated,
worldwide!Now,thatsunfathomabletothe
averagecitizenofMiddleAmericawhomayknow
riceonlyintheformofUncleBensconvertedor
thathighlyprocessedstuffcalledMinuteRice.
Thankfully,manyofusknowmorethanLoha
unchitthinks. HerfavoritebrandofThairiceis
GoldenPhoenix,availableinAsianstores,usuallyin
5pound
or
larger
bags
in
both
white
and
brown.
I
havenotyettrieditbecauseIprefertobuyorganic
ricefromLotusFoodsorAlterEco,orriceinbulk.I
mustsaythatimportedjasminericeismuchtastier
andcooksbetterthanAmericanrice.
HereiswhatLotusFoodssaysaboutitsbrown
jasminerice:Consideredthepremiumriceofchoice
inThailand,thepoeticallynamedJasmineRiceis
alsoreferred
to
as
"fragrant
rice"
due
to
its
floral
aromaandflavor.Whencooked,thislonggrain
brownriceisdistinguishedbyitsmoistandtender,
slightlystickytexturethesoftestbrownriceyou
mayevertaste!The10%ricebrangivesour
OrganicBrownJasmineRiceitslighttancolorand
oatlikeflavor. Itcooksin35minutes(andhalfthat
timeinthepressurecooker).AlterEcoofferswhite
jasmine(HomMali),red(KhaoDengRubyRed)rice
andThaistickypurplericewhichIusefordessert.
TheyusedtoselllonggrainThaiblackrice,too.In
your
favorite
Asian
store,
you
might
find
many
morevarietiesofricealthoughtheyareoften
labeledinaforeignlanguagesoyoumightneedto
askwhattheyareandhowtocookthem.Mostrice
issteamed,cookingitbyputtingitinacontainer
aboveboilingwater,usingaricecooker(Thai
peopledonotapproveofthis),stovetopor
pressurecooking.
The
difference
betweenthe
whiteand
coloredrice,
including
brown,is
thatthe
darkeronesarewholegrainrice.Thewhitericehas
hadtheouterhullandbranremoved.Youprobably
alreadyknowthatIwillsuggesteatingwholegrain
riceforhealth.Ialsoloveitforthenuttyflavorand
firmertexture.LatelyIhaveoftenbeensoakingmy
riceovernightorlongerwhichmakesthericeturn
outbetterbyusinglesswaterandcuttingcooking
timeinhalf.Lohaunchitrecommendssoakingfor
22hourswhichincreasesnutrition.
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Purple or Black Sticky Rice PuddingServes68
Thispuddingcanbemadewithpurpleorblackstick
rice.ItmightalsoworkwithwhitestickyricebutI
haventyet
tried
it.
They
are
different.
The
whole
grainblackstickyricehasmorefiberandislessstick
anditswhatIprefertouse.Itdoes,though,take
abouttwiceaslongtocookbutitsworthit.Thisisa
specialtreat,especiallyservedwithfreshberries,
summerfruitorthemoretraditionalmango.(Ihave
notyettriedmakingitwithsoakedricesocannot
reportonhowitturnsout.)
15minutes
for
purple
rice
or
30
minutes
high
pressureforblackrice;naturalpressurerelease
1cuppurpleorblackstickyrice
2cupscoconutwaterorcoconutjuice
Pinchofsalt
cupagaveormaplesyrup
cupsoy,riceorothernondairymilk
1teaspoonvanillaextract
Combinerice,(liquid)coconutwaterorjuiceandsa
inthepressurecookerandbringtohighpressure
overhighheat.Lowertheheatandcookfor30
minutesathighpressure.Removefromtheheatan
letthepressurecomedownnaturally.
Removethelid,tiltingitawayfromyouandaddthe
agave,milkandvanillaextract.Letcoolabit.Top
withfruit,
or
not.
FromTheNewFastFood:TheVeggieQueenPressureCooksWhole
FoodMealsinLessthan30MinutesbyJillNussinow,MS,RD
Thesamecannotbesaidofthepurplestickyrice
whichis,wellstickywhichiswhyitmakessuchan
amazingdessert.Thetraditionaldessertisusually
servedwithslicedmango.Iliketoserveitplain.
YoucanmakethisThaiStickyRicePuddingwith
coconutwater,asshown,orfullfatorlitecoconut
milkforaricherdish.Icookitinthepressure
cookerbutyoucancookitinapotontopofthe
stove,ifyouprefer.Itwilltakedoubletheamount
oftimeandneedabout25%moreliquidwhichis
easilymonitoredduringthestovetopsimmering.
ThisisasimpleandtastyendtoaThaiinspired
meal.
TheAuthorJillusuallymakesriceonceaweek
ormore,switchingbetween
Jasmine,Basmati,black,pink,and
othercolorsofwholegrainrice.
Herfavoritewaytocookitisin
thepressurecookerbecauseit
takeshalfthetime.Youcanvisit
Jillatwww.theveggiequeen.com.
A Taste of Thai February 2013|16
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Tome,theresnothingthatquitecomparestoThai
food,acuisinethatfeaturesarefinedblendingof
hot,sour,sweet,salty,andbittertocreateflavors
thatmanypeoplefindalmostaddictive.
Twoof
my
favorite
Thai
appetizers
showcase
the
uniqueflavorpalettefoundinThaicuisine. The
firstiscalledmiangkam,whichconsistofamixture
ofpeanut,ginger,chile,andlime,allwrappedina
leaf(traditionallyawildpepperleaf)andeatenin
onebite.Theconcentrationofboldelementsislike
aburstofflavorfireworksinyourmouth.Fromthe
pungenttangoflime,ginger,andscalliontothe
chileheat,coconutsweet,andpeanutcrunch,
miangkamencompassesanidealbalanceof
flavors
and
textures
that
typifies
Thai
cuisine,
all
in
onetinyleafwrappedpackage. Sincewildpepper
leavescanbedifficulttofind,Iliketoservemiang
kamusingBelgianendiveleavesarranged
aestheticallyonindividualplateswithasmall
amountofeachofthefillingingredientsandsauce
inthecenterofeachleaf. InsteadofBelgian
endive,youcaninsteadusebabyspinachleavesor
piecesofleaflettuce.
Perhapslessexotic,butnolessdelicious,isthe
satay,another
skewered
appetizer
that
can
be
foundonstreetcartsandThairestaurantmenus
alike.Traditionallymadewithmeat,the
preparationisanaturalforvegetablessuchas
eggplantandmushrooms. Itisalsosensational
whenmadewithseitan. Servedwithaluscious
peanutsauce,sataysaretypicallyservedasan
appetizer,buttheyalsomakeagreatmaindish.
Andlikemiangkam,sataysarealsoafunand
flavorfuloptionwhenentertaining.
Miang KamServethiseasyandunusualappetizerasaprelude
toaThaimeal. Wildpepperleaves(baichaplu)
canbefoundinAsianmarkets,butBelgianendive
orbabyspinachleavesprovidemoreaccessible
alternatives.
Serves:4
IngredientsSauce:
cupshreddedunsweetenedcoconut,
toasted
cupunsaltedroastedpeanuts
3tablespoonstamarisoysauce
2tablespoonspalmsugarorothernatural
sugar
1tablespoonmincedscallion
smallbites,BIGFLAVORSTwo Celebrated Thai Appetizers
by Robin Robertson
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1teaspoongratedginger
cupwater
Leaves:
24Belgianendiveleaves(orspinach,leaf
lettuce,orwildpepperleaves)
Filling:
3smallThaichiles,cutintoverythinrounds
1freshlime,slicedandfinelychopped,
includingpeel
cuproastedpeanuts,crushed
cupunsweetenedshreddedcoconut,
toasted
cupfinelymincedscallion
2tablespoonsgratedginger
1/3cupchoppedcilantroleaves
Instructions Combineallofthesauceingredientsina
smallsaucepan
and
bring
to
aboil.
Reduce
theheattolowandsimmerfor10minutes
tothicken.
Removefromheatandsetasidetocoolslightly. Transfertoablenderorfood
processorandblenduntilsmooth. Transfer
toasmallservingbowlandplaceonalarge
servingplatter.
Onthesameservingplatter,arrangetheleavesandasmallamountofeachofthe
fillingingredients
in
amound
on
each
leaf.
Alternatively,arrangesixleaveswitha
moundofthefillingingredientson
individualsaladplates. Topeachwitha
smallamountofsauceorservethesauce
alongsideinaseparatesmallbowl.
Toeatmiangkam,placeafillingtoppedleafinyourhand,topwithasmallspoonful
ofsauce,andeatitinonebite.Repeat.
Vegetable Satays with
Peanut SauceSatayswithpeanutsauceareapopularThai
appetizer.Besuretosoakthebambooskewersin
coldwaterfor30minutestopreventthemfrom
burning.Insteadofgrillingorbroiling,thesatays
mayinsteadberoastedonabakingsheetina425
degreeFoven.
Serves:4
IngredientsSauce:
cupunsweetenedcoconutmilk
2tablespoonspeanutbutter
1tablespoon
minced
fresh
ginger
1clovegarlic,minced
1tablespoonnaturalsugar
1tablespoontamarisoysauce
1tablespoonfreshlemonjuice
SpiceMix:
teaspoongroundcoriander
teaspoongroundcumin
teaspoonnaturalsugar
teaspoonsalt
teaspoon
cayenne
SatayVeggies:
2Japaneseeggplants,halvedorquartered
lengthwiseandcutintoinchslices
2Portobellomushroomcaps,cutinto1
inchchunks
1largeredbellpepper,halvedlengthwise,
seeded,andcutinto1inchpieces
2tablespoonstoastedsesameoil
4leavesleaflettuce
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Instructions Inabowlorfoodprocessor,combinethe
coconutmilk,peanutbutter,ginger,garlic,
sugar,tamari,andlemonjuice.Blenduntil
smooth.Transfertoasaucepanandsimmer
onlowheatuntilslightlythickened,stirring
frequently,about10minutes.Setaside.
Inasmallbowl,combinethecoriander,cumin,sugar,salt,andcayenne.Setaside.
Preheatthebroilerorgrill.Placetheeggplant,bellpepper,andmushroom
piecesinalargebowlanddrizzlewiththe
oil.Tosstocoat.Sprinklethevegetables
withthereservedspicemixture,tossingto
coat.Pressanyremainingspicemixture
fromthebottomofthebowlintothe
vegetablessothespicesadhere.
Threadthevegetablesontotheskewersandplacethemunderthebroileroronthe
grilluntilsoftenedandwellbrowned,5to7
minutesperside.
Arrangetheskewedvegetablesonplateslinedwithlettuceleaves.Drizzlethe
skewerswithsomeofthepeanutsauceand
dividethereservedpeanutsauceamong4
smalldippingbowlsandplacethemonthe
plateswiththeskeweredvegetables.Serve
atonce.
TheAuthorRobinRobertsonistheauthorofmorethantwentycookbooks,
includingQuickFixVegan,Fresh
fromtheVeganSlowCooker,
VeganPlanet,1,000Vegan
Recipes,VeganFire&Spice,and
VeganontheCheap.Herlatest
bookisentitledNutButter
Universe:EasyVeganRecipeswithWorldsof
Flavor. Aformerrestaurantchef,Robinwritesthe
GlobalVeganfoodcolumnforVegNewsMagazine
andhaswrittenforVegetarianTimes,Cooking
Light,andNaturalHealth,amongothers.Sheblogs
regularlyonherwebsite:
www.robinrobertson.com.
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Ifidgeted,uncomfortablewiththeknowledgethatIwasafraud.Unqualifiedanduncomfortable,Istartedcountingthehoursuntiltherottentomatoeswerethrownatme.ThenewissueofTheVeganCulinaryExperiencewasaboutThaicuisineandaboutallIknewwasIlikedthetomkhathatJasonwouldmakeforme.IalsoknewthatThaibasilisanessentialinmykitchen,andthatgreencurrywaseasiertobuythanmake.Noneofthiswouldhelpmewriteanengaging,wittyarticleaboutsomethingIknewlessaboutthanhowtobuildacoldfusionreactor.AfterreadingtwogreatbooksonthesubjectIfeltsomewhatbetter,butthatmyspecialtyofAmericancomfortfoodandthissubjectwasanuncomfortablemarriage.Iwaswrong,soverywrong.ThesecrettomysuccesswastherevelationthatmanyofthekeyflavorsofThaicuisinecannotonlyworkwithAmericancuisinebutmanyofthemcanbeobtainedinmajorsupermarkets.IfyoudonothaveaccesstoanAsiangrocery,youcanstillenjoyswitchingupyournormalroutinewithmanynewtreats.Ifyouhaveaccesstoamajorsupermarket,intheAsiansection,youshouldbeabletofindgreencurrypasteinasmalljar.Besuretocheckandmakesureithasnoanimalingredients,asthiscountrylovesitsfishsauceandfishpiecesingeneral.Greencurrypasteisafunlittleingredient,andoneofthecomponentstomysandwichbelow.Ifyouneedaquickweekdaymeal,justaddsometococonutmilk,thekindinthecan,notthecarton,withtofu,potatoesandcarrotswithafewmushrooms.Instantquickandtastydinner!!Limesareeverywhere,especiallyhereintheSouthwest.Justaddinginsomelimecanpunchupsomanyflavors,instantlymakingsomethingtastefresh.Lemonadeisasinnocuousasapplepiehere,
butlimeadeissomethingthatismuchrarer,andmuchmoreofatreat.Whenmakingovenfries,addsomelimejuicejustastheycomeoutoftheoven!Itcanbethatspecialelementtoyourstandardovenfriesthatmakethemstandoutfromtherest.Anothersimpleadditiontoyourmenuismango.IdonotknowwhatIwoulddowithoutmango.Itisoneofthosefoodsthatmakesmytastebudssing,myheartsmile,andmakesmegladtobeveganandalive.Thereisnothingquitelikeperfectlyripemango,somethingwerarelyfindintheU.S.andfindevenlessfrequentlyintheaveragesupermarket.Ratherthanputtingupwithamangothatwaspickedunripeandthenlefttoitsowndevicesasitattemptstodosomethinglikegetsofteronyourcounter,tryfrozen.Ifyouhaveaccess,TraderJoeshasfrozenmangopackagedinthePhilippinesthattastesbetterandbrighterthanmost.Whenlookingtotakesomeofthesetastesandcombinethemintoafewnewrecipes,trymyThaiGreenCurrysandwichandthebrightThaiflavoredwaterImaketogowithit.Ofcourse,nothingquitesayscomfortfoodtomelikeadeliciousvegansandwich.Thoughlowerincaloriesthanothercomfortfood,thewaterisalmostcaloriefree.Whypayforexpensivesodathatwillloadyouwithsugarorchemicalswhenafewcentsofingredientscangiveyousuchbangforyourbuck.Thatisrefreshmentforyouandyourwallet.SoifthismagazineisyourintroductiontoThaicuisine,youareinexcellenthands.Youwilllovethevarietyofflavors,textures,andaromasyouareabouttodiscover.However,ifyouaresomeonewholikestodipyourtoesinthepoolratherthanjump,trythissandwichandthisflavoredwater.
Comfort Food FusionBy C hef Madelyn Pryor
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TheAuthorMadelynisaloverofdessert,whichshecelebratesonherblog,http://badkittybakery.blogspot.com/.Shehasbeenmakingherowntastydessertsforover16years,andeatingdessertforlongerthanshecarestoadmit.Whensheisntinthekitchencreatingnewwondersofsugarygoodness,sheischasingafterherbadkitties,orreviewingproductsforvariouswebsitesandpublications.Shecanbecontactedatthebadkittybakery@gmail.comormadelyn@veganculinaryexperi
ence.com.
Thai Green Curry SandwichMakes 3 servings
1 small French baguette, about 12 inches1 package of seitan, premade (about 8 oz, or 1 cupof homemade seitan)2 cubes of veggie bouillon and three cups of water
or 3 cups of veggie broth.3 tablespoons of reduced fat vegenaise1 teaspoon green curry paste2 limes1 cup of cubed mango6-8 kalamata olives, sliced thin1 medium shallot or two Asian shallots1 tablespoon of cilantro1 tablespoon of Thai basil or Italian basil
Prep: In a small dish, combine the vegenaise andgreen curry paste. Se t to the side. Combine theseitan with the vegetable broth and simmer on thestove for 10-15 minutes. Dice the shallot. Removethe pits from the olives if needed and slice. In aseparate pot, combine the shallots, mango, andolives. Cook over low heat until the shallots are softand slightly translucent. Roughly mince the cilantroand basil.
Assembly: Slice the bread in half lengthwise andsprinkle both sides with the lime juice of 1 lime.Spread both sides of the bread with equal parts ofthe green curry vegenaise. Drain the seitan and addto the sandwich. Remove the tofu mixture from theheat and add. Sprinkle with the herbs. Place the toppart of the bread on the sandwich and cut into threeequal pieces. Serve with a slice of fresh lime.
Basil WaterMakes 8 cups
2 inches of fresh ginger root
cup loosely packed Thai basil or other basil cup loosely packed mint leaves2 limes, sliced thin8 cups of water8 teaspoons of agave (optional)
Slice the ginger and limes thinly. Bruise the basiland mint leaves. Add all to a pitcher with 8 cups filtered water and place in the refrigeratorovernight. Enjoy chilled in the morning as is, oradd a touch of agave, about 1 teaspoon per cup.
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Thecuisine
of
Thailand
originates
from
an
intriguingmixtureofculturalinfluences:China
(noodles),India(curriesandexoticspices),and
culinaryinputfromcountriesadjacenttoThailand
(Burma,Cambodia,Indonesia,Laos,Vietnam,and
Malaysia).Thaimealsareknownforincludingfive
maintastes: sweet,sour,salty,bitter,andspicy.
Onemightwellarguethatuniquecolor
combinations,textures,andfragrancearealso
importantin
the
preparation
and
presentation
of
Thaifoodingeneral.
ThegoalwastocreatetwoThailikepizzas,a
savoryoneforamaincourse,andasweetonefora
dessert. Itwasalsodesirabletoincorporateheart
healthycookingconceptsintotheserecipes,
havingbeeninspiredbythelandmarkpeer
reviewedresearchofDr.CaldwellEsselstyn,Jr.,
who,via
astrict
no
added
oil
plant
based
diet,
wasabletonotonlyreverseheartdisease,butin
theory,alsopreventit. Inviewofthegrowing
popularityofglutenfreefood,atleastoneofthe
pizzascrustsshouldcontainnogluten. Itwould
alsobenecessarytoexamineprimaryThaifood
componentsanddecidehowbesttoreintegrate
themintoapizzaformat.
ASAVORYTHAIPIZZAAmongthealltimefavoriteThaidishesisthe
quintessentialPadThai,generallyastirfried
mixtureofricenoodles,crunchybeansprouts,
vegetables,sugar,chilipowder,peanuts,onion,
eggs,andfishsauce. Excitingintastecontrast,Pad
Thaiisreconstructedinthispizzarecipetoreflect
theessence
of
the
meals
general
composition
alongwithafewideasfromotherclassicThai
recipes.
Brownrice(insteadofnoodles)isintegratedwith
chickpeaflour,freshcilantro,flaxseeds,and(if
desired)redchilipepperflakesintoafirmbasefor
thepizza. Asweetnspicychilicornsauce
providesnotonlysweetnessandheat,butthecorn
elementbrings
acolor
reminiscent
of
egg
yolk.
Slicedcucumbersaddacoolcontrasttothe
bottomsauce,whereastheshreddedcarrotand
redpepperslicesdancewithcolorbeneathbean
sproutsandchoppedscallions. Thefinishisa
cheeselikesauceusingcookedmillet,ginger
(insteadofthecustomaryThaigalangalroot),
peanutbutter(insteadofchoppedpeanuts),and
thedelicatefragranceandacidityoflimejuiceto,
ahem,tie
it
all
together...
ASWEETTHAIPIZZAThaidessertsareoftenrecognizedforthecreative
useoffreshfruits(particularlypineapple),mint,
andofcourse,coconut. HeavenlyPineappleRice
isapopularstirfriedThaidishthat,althoughthere
aremanyvariations,isusuallymadewith
pineapple,chiles,
cashews,
eggs,
raisins,
scallions,
andotherinterestingingredients. Inthisrecipea
strongerpizzafoundationmanifeststosupporta
thickersauceandheavierdesserttopping.Whole
wheatflourmixedwithmilletflour(makingfora
lightertasteandtexture)aremixedwithabanana
puree,movingthecrusttowardsasweetertropical
taste.
by Mark Sutton
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Thetoppingsaucedrawsuponthecreaminessof
tofu,thefragranceandcoloroffreshmint,and
flavorfulcoconut(byusingcoconutextractthehigh
fatandsaturatedfatcontentofcoconutmilkis
avoided). Limejuicebringsanicetangtothe
sauce,sunflowerseedsafluffiness,andcornstarch
isathickening
agent.
Pineapple
chunks
are
marinatedindarkrum,scatteredontopofthe
sauce,andsprinkledwithunsweetenedgrated
coconutforcontrastandtaste.
THERECIPESHerearetwohearthealthyThaiplantbasedrecipes
unveiledforyourpleasure,enjoyment,anda
gourmetThaiVeganCulinaryExperience. Chaiyoh!
(English:Cheers/GoodHealth!)
PAD THAI PIZZA PIE
Avisual
feast,
this
rice,
chickpea,
and
fresh
cilantro
glutenfreecrustharmonizeswithasweetandspicy
chilegarliccornsauce,cruncheswithfresh
vegetables,andsmoothesthepalettewithatangy
millet,ginger,andpeanutlimetoppingsauce.
OverallStructure:
BrownRice,Chickpea,andCilantroCrust
(recipefollows)
SweetnSpicyChiliCornSauce(use
aroundcup,recipefollows)
FillingIngredients:
sliced
cucumbers
shreddedcarrots
sweetredpepperstripsorslices
beansprouts(rinsedanddrained)
slicedscallions
raisins(optional)
Millet,Ginger,Peanut,andLimeSauce
(recipefollows)
Brown Rice, Chickpea, andCilantro Crust
Makesonethick12to14pizza
INGREDIENTS:
3cupsleftovercookedbrownrice(declumped)
1T.redchilipepperflakes(optional,stirredinto
rice)
cup
fresh
cilantro
(chopped)
2T.flaxseeds
2/3cupswater
1cupgarbanzoflour(alsocalledchickpeaflour,or
"besan")
METHOD:
1.Preheatovento400degreesF.
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2.Mixcilantrointorice.
3.Grindflaxseedsinaspiceblender,mixintorice&
cilantro.
4.Slowlyaddgarbanzoflourandmix,gradually
addingwater. Thiswillbeasomewhatstiffand
stickydough.
5.Use
your
hands
to
compress
the
dough
into
a
largecohesive"round,slightlywettingyourhands
ifneeded.
6.Pressintolightlyoiledbakingorpizzapan,using
wetfingertipstosmoothifdesired.
7.Bakefor15to20minutesuntilstartingtoget
firmandbrownonthebottom.
8.Letsitandcoolfor10minutes.
9.Addsaucesandtoppingsofchoice,bakefor
another15
minutes
or
until
cooked
as
desired.
VARIATIONS:
1.Freshbasilcanbesubstitutedforfreshcilantro.
2.Arectangularglasscasseroledish(lightlyoiled)
alsoworkswellwiththisdough,makingmoreofa
deepdishpizza.
SWEETNSPICY CHILI CORN SAUCE
Makesjustunder2cups
INGREDIENTS:
One
15.25
oz
can
of
drained
unsalted
corn
2T.cornstarch
2T.Srirachasauce(chiligarlicsauce)
c.water
METHOD:
1.Putallingredientsintoablenderandprocess
untilsmooth.
2.Stirandsimmeruntilthesaucethickens.Let
cool.
NOTE:Thisisavariationonthe"CornComfort
Sauce"recipeinmybook,HeartHealthyPizza.
MILLET, GINGER, PEANUT, AND LIMESAUCE
Makesaround1cups
INGREDIENTS:
1c.cookedmillet
2t.groundginger
3T.peanutbutter
c.water
1t.sugar(orsweetenerofchoice)
T.limejuice
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METHOD:
1.Putallingredientsexceptwaterinablender,
slowingaddingthewaterandprocessingtoachieve
thedesiredthickness.
VARIATIONS:Use
another
nut
butter
or
asmall
amountofchoppednutsinsteadofpeanutbutter.
2.AddafewdropsofTabascosaucewhile
blending.
HEAVENLY PINEAPPLE PIZZA
Thetasteofbananasinspiresinthiswholewheat
andmilletcrust,whichisblanketedbyaluscious
andbrightrichtastingtofu,coconut,andlime
sauce,thentoppedwithruminfusedpineapple
chunksandsprinkledwithachorusofcoconut
lights.
OverallStructure:
WholeWheat,Millet,andBananaCrust
(recipefollows)
Tofu,Coconut,Mint,andLimeSauce
(recipefollows)
RumsoakedPineapple(recipefollows)
Unsweetened,ShreddedCoconut
(optional)
RedChiliPepperFlakes(optional)
WHOLE WHEAT, MILLET, AND BANANACRUST
Makesenoughdoughfortwo12to14pizzas
INGREDIENTS:
2c.wholewheatflour
1c.milletflour
1c.mashedripebanana(about1bananas)
1/3c.water
1t.sugar(orsweetenerofchoice)
2t.yeast
2/3c.water
METHOD:
1.Mixflourstogetherwithawhisk,setaside.
2.Pureebanana(s)and1/3cupwaterinablender.
3.Whiskinsugar,yeast,and2/3cupswater.
5.Combineyeastandflourmixtures.
6.Kneaddoughinbreadmachineorbyhanduntil
nicelyelastic.
7.Letrise,covered,inawarmlocationforatleast
anhour.
8.Shapedoughontoalightlyoiledpizzapanor
cookiesheet.
9.Addtoppingsandsaucesofchoice,bakefor15
minutesorlongerasdesired.
VARIATION:Molasseswouldbeaninteresting
choiceinsteadofsugar(useT.)
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TOFU, COCONUT, MINT, AND LIME SAUCE
Makesabout2cupsofsauce
INGREDIENTS:
1box
Nori
Tofu
(lite
extra
firm)
1/3c.choppedfreshmint
1t.sugar(orsweetenerofchoice)
c.rawsunflowerseeds(option:soakovernight)
1to1c.water(asneeded)
1t.coconutextract
2T.cornstarch
METHOD:
1.
Put
all
ingredients
except
water
in
a
blender,
slowingaddingthewatertoobtainthedesired
thickness.
NOTE:SpecialthankstoSusanVoisin,of
http://www.fafreevegan.com,forhersuperbidea
ofusingcoconutextractinsteadofcoconutmilkin
recipes!
RUM-SOAKED PINEAPPLEMakesabout2cupsofverytastypineapplechunks
INGREDIENTS:
One10oz.canpineapplechunks(packedinown
juice,drained)
cupdarkrum
METHOD:
1.Soakpineapplechunkswithruminashallow
glassbowl,mixingoccasionally,for30minutesor
longer.Draininacolanderorstrainerafewminutes
beforeserving.
Allrecipes
and
photos
2012
by
Mark
Sutton.
TheAuthorMarkSuttonhasbeenthe
VisualizationsCoordinator
fortwoNASAEarth
SatelliteMissions,an
interactivemultimedia
consultant,organicfarmer,
andhead
conference
photographer. Hes
developedmediapublishedinseveralmajor
magazinesandshownorbroadcastinternationally,
producedDVDsandwebsites,edited/manageda
vegancookbook(NoMoreBull!byHowardLyman),
workedwith/fortwoNobelPrizewinners(onGloba
ClimateChange),andhelpedcreateUNPeace
MedalAwardwinningprecollegecurriculum.A
vegetarianfor20years,thenveganthepast10,
MarkstheeditoroftheMadCowboyenewsletter,
anavidnaturephotographer,gardener,andenvironmentalist. Oilfreeforover5yearsand
authorofthe1stveganpizzacookbook,hecanbe
reachedat: [email protected] and
http://www.hearthealthypizza.com
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Thailand LandofContradictionsorsothe1950s
travelbrochuresays.Butitisntfaroffwhenit
comestoreligionandsustenanceversusculture
andwaterballoons.
Approximately94%ofThaisareTheravada
Buddhists.Buddha
lived
and
taught
apath
to
EnlightenmentreachingNirvana. WhenBuddha
becameEnlightened,helefttheearthandwent
beyondthecallofprayer,meaningyoucannot
praytohimasasaintlybeing. Hefurthertaught
thatoneshouldnotprayordeifyanother. One
mustdocaringworks,livingwithintheconstructof
knowingindividualactionhasacauseandeffect.
Eachpersonisresponsiblefortheirownmovement
upthestairwayofkarmatoattainNirvana.i
Manycultures
haveareligious
element,but
almosteveryThai
Buddhistfamily
hasatleastone
malebecomean
ordainedmonk
andspendtimeat
amonastery
duringtheirlife.
Ordinationis
usuallyfora
specifictime
period. Most
ordinationperiods
areanywhere
between5daysto
3months. Itisnotunusualformenentera
monasteryafterthedeathofawife. The
governmentwillpayfullsalaryuptothreemonths
duringordinationinamonastery.
ThehistoricalhighrateofliteracyinThailand,prior
tonationwide
education,
has
been
attributed
to
thepervasivescholarlymonasticpresencewithin
Thaiculture.
Interesting,butwhatdoesthishavetodowith
TomYamsoup?
Buddhismteachesthatfoodshouldbeonlyeaten
assustenance. Whensaffronrobedmonksappear
onthestreetwithemptybowls,pedestriansaskfor
blessingsand
donate
food.
Monks
live
on
whatevertheyaregiven. Foodeatenforflavoris
consideredgluttonous.
Thebasicrulesforacceptablefoodcanbeboiled
downtotheseii:
Nokillingsentientbeings,noreatingofanimalproducts
Noalcoholorotherintoxicantsbecausetheynotonlydistractthemindfrom
enlightenment,butarelistedinthe "Five
MoralPrecepts"includingnokilling,
stealing,sexualmisconduct,lying,or
partakingofintoxicants.
NoingestionoftheFivePungentSpiceswhichareOnions,Garlic,Scallions,Chives
andLeeks. Supposedly,thesecanleadto
angeraswellasrepellinggooddeitiesand
summoningghosts.
Sustenance and Squirt Guns By LaDiva Dietitian!, MS, RD, LDN
thai novice monks
A Taste of Thai February 2013|27
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monks receiving food offerings
waterfight at the songkran festival!
ButthefoodcultureinThailandaintwhatseaten
bymonks.
Mostcultureshavethreedailymeals. TheThais
havethoseandsnacks,snacks,snacks. Nibbling
andnoshingarenormalthroughouttheday.
Ashortwalkaroundthecapital,Bangkok,fillsthe
airwitharomasofoutdoorfoodstands. As
opposedtomanyothercitieswhereoneavoids
streetvendordishes,thesestandsarethewhere
someofthetastiestfoodisprepared. Thereare
sweetliquiddessertsandKanom[savorypastries]
sonumerousintypographythatmostvendorshave
theirownspecialty.OneThaitourismwebsitesaid
tolookwheretheexpensivecarslineup. Thats
whereenlightenedlocalsawaitthemostdelectable
tidbits.
Anddontforgetthefestivalsandholidays.There
are16publicholidayseachyear. Manywith
feasting. Somehavedisheswiththeirown
significancesuchaslongnoodlesmeaningalong
life. TheNewYearfestivalcelebratedinApril
includesthrowingwateronsomeonetohavethem
starttheyearanew.Itbeginswithasprinkleonthe
elderlyandbecomestheworldsbiggestwater
fight. Afteryouhavesufficientlypumpedyour
SuperSoaker,youcansquirtsomesoysauceon
springrolls.
Notwastingthebountyoftheearthisalessonfor
all. So,besurethatafterlickingyourlipswiththe
GaengKiawWaan[greencurry],iiiyoufinishthat
coconutmango
sticky
rice
and
lassi.
And
Buddha
wouldappreciateyoubringinganextratowel wet
saffronrobesareheavy.
TheAuthorMartyDavey,RD,MSisnotonly
LaDiva,Dietitian!,buta
RegisteredDietitianwitha
MastersdegreeinFoodand
Nutrition.She
became
a
vegetarianin1980whenshe
discoveredthatthereweremore
chemicalsincattlethenattendantsataGrateful
Deadconcert.Herfamilyisallvegan,exceptthe
dogwhodrewthelineatvegetarian.Sheconducts
factualandhilariouspresentationsandfood
demos.Whileherprivatepracticeincludesthose
transitioningtoaplantbasedlife,LaDiva'smost
popularprivateconsultingtopicis"I'mtoobusy
andIdon'tcook."Herwebsiteis
www.ladivadietitian.com.
A Taste of Thai February 2013|28
http://www.youtube.com/watch?v=UBru3KrvH2Y&feature=player_embeddedhttp://www.youtube.com/watch?v=UBru3KrvH2Y&feature=player_embeddedhttp://www.youtube.com/watch?v=UBru3KrvH2Y&feature=player_embeddedhttp://www.youtube.com/watch?v=UBru3KrvH2Y&feature=player_embeddedhttp://www.youtube.com/watch?v=UBru3KrvH2Y&feature=player_embeddedhttp://www.youtube.com/watch?v=UBru3KrvH2Y&feature=player_embedded7/29/2019 Vegan Culinary Experience (Thai)
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i Marimari. Retrieved November 13, 2012http://www.marimari.com/content/thailand/general_info/religion/religion.htmlii Grygus, A. 2008. Retrieved on November 16,2012 fromhttp://clovegarden.com/diet/buddha.htmliii
Dupelia, M. Retrieved on November 16, 2012http://www.vegansa.com/recipe-thai-green-curry.php
A Taste of Thai February 2013|29
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HurricaneSandyscatastrophiclandfallontheeast
coastinOctobercatalyzedalotoflongoverdue
discussionabouttheimpactofhumanactivityon
climatechange.Atlonglastweretalkingabout
cleanrenewableenergytoreplacepollutingfossil
fuels.Werehavingaserioustalkaboutnewfuel
economystandards,cleanercars,capandtrade,
carboncreditsandevenmorecreativeusesfor
ethanolthan
my
endlessly
inventive
family
devises
everyThanksgiving.
Buttheresagapinglacunainournational
discussionofclimatechangeandenvironmental
protection,anditslongpasttimethatwebrought
thechickenshometoroost.
Roostingchickens,itturnsout,areahugepartof
theproblem.Meatproductionisthemost
significantcauseofpollutionintheworld,causing
atleast
18%
of
greenhouse
gas
emissions.
That
was
aconservativeestimatebytheUnitedNations
FoodandAgricultureOrganizationinits2006
LivestocksLongShadowreport.
A2009analysisconductedbyscientistsattwo
otherUnitedNationsspecializedagenciesshowed
thatmeatproductionmayaccountfor51%or
moreofannualworldwidegreenhousegas
emissions.
Ninebillionbroilerchickensareslaughtered
everyyeartosatisfyAmericansappetitesfor
grilledchickenbreasts,batteredandfriedchicken
nuggets,andovenroastedchickens.Thats14
timesthenumberofchickenstheU.S.consumedin
1950.Notonlyhasthenumberofchickens
increased,theyarefarmoreconcentratednow.
Themorethan1.6millionsmallfarmsspread
acrossthecountryinthe1950sarenowmadeup
ofjust32,000hugefactoryfarmstypically
producingmorethan600,000birdsperyearacross
alimited15stateBroilerBelt.
Thesefactoryfarmsmorebenignlyreferredtoas
ConcentratedAnimalFeedingOperations
(CAFOs)cramasmanyas40,000birdsin20,000
squarefootwindowlesswarehouseslikethese.
Photo:DavidHarp
Broilerchickensoftenspendtheirshortlivesincavernouswarehouses.
The523millionbroilerchickensraisedeachyear
justinMarylandandDelawarefactoryfarms
generate42millioncubicfeetofchickenwaste
enoughtofillthedomeoftheU.S.Capitolwith
crapalmostonceeveryweek.Thisisalmostas
quicklyasourelectedrepresentativesmanageto
doit.
Thisbroilerlitterwaste,amixtureofmanure,
urine,feathers,
dropped
feed,
and
bedding,
is
collectedfromthewarehousesandpiledina
storageshedoroutdoorarea.Butitdoesntstay
there.Thefarmerisntgoingtoletallthatwaste..
.gotowaste.Eventuallyitsgoingtobespreadall
overcropsasfertilizer.
Whileinstorageorafterbeingspreadontofields
asfertilizer,thisuntreatedwasteleachesintothe
ground,seepsintolocalcreeks,runsoffintosmall
Vegan Cuisine and the Law:The Poop on Big Chicken
By M indy Kursban, Esq. & A ndy Breslin
A Taste of Thai February 2013|30
ftp://ftp.fao.org/docrep/fao/010/a0701e/A0701E00.pdfftp://ftp.fao.org/docrep/fao/010/a0701e/A0701E00.pdfftp://ftp.fao.org/docrep/fao/010/a0701e/A0701E00.pdfftp://ftp.fao.org/docrep/fao/010/a0701e/A0701E00.pdfftp://ftp.fao.org/docrep/fao/010/a0701e/A0701E00.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfftp://ftp.fao.org/docrep/fao/010/a0701e/A0701E00.pdf7/29/2019 Vegan Culinary Experience (Thai)
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algal bloomin sichuan province
ditchesandcanals,andendsupinreceiving
streams.
Water
contaminated
withchicken
wasterunoff
contains
elevatedlevels
ofnitrogenand
phosphorus.This
canproduce
harmfulalgal
bloomsthat
createdead
zonesofwater
depletedof
oxygenessential
toallmarine
animallife.The
EPAestimatesthatmorethan100,000milesof
riversandstreams,closeto2.5millionacresof
lakes,reservoirsandponds,andmorethan800
squaremilesofbaysandestuariesintheU.S.have
poorwaterqualitybecauseofnitrogenand
phosphoruspollution.
Morethan150riversandstreamsdrainintothe
majesticChesapeake
Bay,
the
largest
estuary
in
the
US.Thebayisborderedontheeastbythe
DelmarvaPeninsula,oneofthemajorcentersof
chickenproductionandhomeofPerduechicken,
anenormouscorporationwithannualrevenuesof
about$4.75billion.Notcoincidentally,athirdof
theChesapeakeBayisalsoadeadzone.
In2010,WaterkeeperAlliance,anonprofitwater
protectiongrouprunbyRobertKennedy,Jr.,
broughtalandmark
lawsuit
against
Perdue
for
contaminatingtheChesapeakeBay.Thissuit,which
wenttotrialthispastOctober,isthefirsttoseekto
holdapoultrycompanyaccountableforviolations
oftheCleanWaterAct.
TheUniversityofMarylandsenvironmentallaw
clinicrepresentstheWaterkeeperAllianceinthe
suit.Afewweeksafterthelawsuitwasfiled,state
legislatorsintroducedlegislationtoretaliate
againstthelawschoolforsuingBigChicken.
MarylandsGovernorMartinOMalleytookavery
publicstandagainstthelawsuitandwrotetothe
Deanofthelawschooltoexpresshisdispleasure.
EmailsbetweenOMalleyandPerdueslawyer
madepublicbyFood&WaterWatchmadeclear
thattheGovernorhasPerduesback.
ThePEWEnvironmentGroupnotesinits2011Big
Chicken:PollutionandIndustrialPoultryProduction
inAmericareportthatintheory,[factoryfarms]
havebeenregulatedundertheCleanWaterActfor
morethanaquarterofacentury.Inpractice,the
regulatoryimpactofthelawonthebroilerindustry
anditsenormouswastegenerationhasbeen
minimalatbest.
Maryland,VirginiaandDelawareeachusetaxpayer
dollarsto
pay
the
poultry
industry
to
transport
broilerwasteoutofheavywasteconcentration
areas.Infiscalyear2011,Marylandfarmers
received$354,012instategrantstotransport
61,150tonsofmanure.
Atleast17statesusetaxpayerdollarstohelp
farmersimplementBestManagementPractices
intendedtoreducetheiroperationspollution.
EnforcementoftheCleanAirActhasbeenleft
largely
to
states.
It
took
a
petition
to
the
EPA
from
adiversegroupofnonprofithealthandanimal
welfareorganizationstopushEPAtoconsider
regulatingammoniaandotherairpollutantsfrom
CAFOs,whichhaveescapedCleanAirAct
regulationfordecades.
Crammingtensofthousandsofchickensintoa
smallspaceisagreatwayforchickencompaniesto
makeenormousprofits.WithouthelpfromUncle
Samtocleanupthemess,theywouldbefarless
profitableand
the
value
of
intensively
confining
animalswoulddiminish.
Allofusarepayingforthecleanupcosts,whether
weeatchickensornot.Thegovernmentshould
requireBigChickentowhollyinternalizeits
pollutioncosts,ratherthanpassthemonto
everyoneeitherthroughmorepollutionorpaying
thecoststocleanuptheirpollution.
A Taste of Thai February 2013|3
http://water.epa.gov/polwaste/nps/outreach/upload/92issue.pdfhttp://water.epa.gov/polwaste/nps/outreach/upload/92issue.pdfhttp://www.washingtonpost.com/national/health-science/alarming-dead-zone-grows-in-the-chesapeake/2011/07/20/gIQABRmKXI_story.htmlhttp://www.washingtonpost.com/national/health-science/alarming-dead-zone-grows-in-the-chesapeake/2011/07/20/gIQABRmKXI_story.htmlhttp://www.washingtonpost.com/national/health-science/alarming-dead-zone-grows-in-the-chesapeake/2011/07/20/gIQABRmKXI_story.htmlhttp://www.foodandwaterwatch.org/blogs/emails-reveal-cozy-relationship-between-gov-martin-omalley-and-perdue/http://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.humanesociety.org/news/press_releases/2011/04/ammonia_epa_04062011.htmlhttp://ecowatch.org/2012/public-health-suffers-under-factory-farm-sponsored-air-pollution-study/http://ecowatch.org/2012/public-health-suffers-under-factory-farm-sponsored-air-pollution-study/http://www.humanesociety.org/news/press_releases/2011/04/ammonia_epa_04062011.htmlhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.foodandwaterwatch.org/blogs/emails-reveal-cozy-relationship-between-gov-martin-omalley-and-perdue/http://www.washingtonpost.com/national/health-science/alarming-dead-zone-grows-in-the-chesapeake/2011/07/20/gIQABRmKXI_story.htmlhttp://water.epa.gov/polwaste/nps/outreach/upload/92issue.pdf7/29/2019 Vegan Culinary Experience (Thai)
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Thepriceofchickenwouldlikelyandfairly
increase.Thosewhocontinuetobuychickensat
thishigherpricewillbeessentiallypayingauser
fee,similartoatollroad.
Thoseofuswhodonteatchickensshouldnotbe
forcedtopaythepriceforthosewhodo,andits
longoverduethatwestandupandputastopto
this"fowl"play.
TheAuthorsMindyKursbanisa
practicingattorneywhois
passionateaboutanimals,
food,andhealth.Shegained
herexperienceand
knowledgeaboutvegan
cuisineand
the
law
while
workingfortenyearsas
generalcounselandthen
executivedirectorofthePhysiciansCommitteefor
ResponsibleMedicine.SinceleavingPCRMin2007,
Mindyhasbeenwritingandspeakingtohelpothers
maketheswitchtoaplantbaseddiet.Mindywelcomes
feedback,comments,andquestionsat
AndrewBreslinistheauthor
ofMother'sMilk,the
definitiveaccountofthevast
globalconspiracy
orchestratedbythedairy
industry,whichsecretly
controlshumanitythrough
mindcontrollingsubstancescontainedincowmilk.Inall
likelihoodthisisahilariousworkofsatyricfiction,but
thenagain,youneverknow.Healsoauthorstheblog
AndyRants,almostcertainlythebestblogthatyouhave
neverread.HeisanavidbookrevieweratGoodreads.
HeworkedatPhysiciansCommitteeforResponsible
Medicinewith
Mindy
Kursban,
with
whom
he
occasionallycollaboratesonprojectsconcerninglegal
issuesassociatedwithhealthandfood.Andrew'sfiction
andnonfictionhaveappearedinawidevarietyofprint
andonlinevenues,coveringanevenwidervarietyof
topics.HelivesinPhiladelphiawithhisgirlfriendand
cat,whoarenotthesameperson.
A Taste of Thai February 2013|32
http://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.goodreads.com/author/show/820871.Andrew_Breslinhttp://www.goodreads.com/author/show/820871.Andrew_Breslinhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.html7/29/2019 Vegan Culinary Experience (Thai)
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the author's whiskey barrel garden containslemongrass, curry leaf, Thai basil as well asornamental kale (edible), oregano and lettuce
Thaicookingisallabout
freshhealthyingredients
andnothingbeatstheflavor
ofharvestingplantsfrom
yourowngardentoeatthat
sameday! Youcangrow
manyoftheessential
ingredientsofSouthAsian
cuisinerightinyourown
backyardwithjustafew
helpfulguidelines.
ThaiBasilOcimumbasilicumvar.
thyrsifloraLetsstartwithBasil,
becauseitissoeasytogrow
hereinPhoenix. ThaiBasil,
alongwiththewholebasil
family,isafrosttender
plantthatcanbe
overwintered. Plantsovera
fewyearsoldtendtoloose
theirflavorandvigorsoIliketo
takecuttingsandstartnew
plantsregularly. Basilcuttings
rooteasilyinwaterinanopaquecontainer,asthe
rootspreferdark,althoughIverootedcuttingsin
clearglassonawindowsillitwilljusttakelonger. It
isalsoeasytogrowfrom
seed. Theidealtimeto
plantbasilisApriltoJune
andagaininthefalllate
OctobertoSeptember.
Basilisasunlovingplant
andwillhappilygrowinfull
desertsun. Harvest
regularlybypinchingback
newgrowth. Thispreventsfloweringandpromotes
bushyplants. Harvestingis
bestdoneintheearly
morningwhenthevolatile
essentialoilsareattheir
mostpotent. Plantyour
ThaiBasilingooddraining
soilorinpotsandbecarefu
nottooverwater.
Overwateredbasil
can
look
paleandwiltyandyou
mightmistakenlythinkyou
needtowateritmoreresist
theurgetowaterwithoutfirst
checkingtoseeifthesoilis
stillwet! Stickyourfingerintothesoilatleasthalf
aninchandfeelifitisdryormoist,ifitsstillmoist,
holdoffonwateringandrecheckthesoillater.
Basilneeds
protection
from
frost,
so
be
sure
to
moveyourpottedplantseitherindoorsorto
anothersafesunnylocation. Alternativelyyoucan
usefrostclothtocoveryourplants,itcanbe
purchasedbytherollin12widesectionsandas
longasyourgardenspacerequires. ItiswhatIuse
tocovertheplantswhentheweatherreport
forecastsanyovernightlows39Forbelow. Ifthe
projectedlowisclosertofreezing,Ivebeenknown
tostringoldfashionedChristmaslights(notthe
A Thai Kitchen Gardenby Liz Lonnetti
A Taste of Thai February 2013|33
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newLEDs)aroundtheplantsandunderthefrost
clothtoprovidemoreheat.
LemongrassCymbopogoncitratusThistallgrass
isabeautiful
additionto
your
garden.
Itsgraceful
foliagemakes
itaperfect
accentplant.
Itcandowell
infullsunbut
canalsothrive
with
afternoon
shade.
Lemongrassis
averyeasy
planttogrowhere,butisfrosttendersoeither
protectwithfrostclothorplanongrowingitasan
annualandreplantinginthespring. Welldraining
soilispreferred ifyoudontknowwhatthat
means,trydiggingaholeaboutafootinall
directions,fillwithwater,letitdrainandthenfillit
again. Ifittakesmorethan4hourstodrainthe
secondtime,youhavepoordrainageandwillneed
tocheck
for
acaliche
layer
and/or
amend
your
soil
withcompostforbestresults.
CurryLeafTreeMurrayakoenigiiThiswonderfulplantisamemberoftheCitrus
familybutismorefrosttenderthantheother
citrusinmyyard. Agoodsourceforfreshleaves
canbehardtofind,sogrowingthemyourselfisa
greatoption! IgrowmyCurryLeafinahalfwine
barrelsoitremainsfairlysmallinsize,after3years
itgrowsfullereachyearbutnotmuchtallerthan4
feet(ofcourseIkeeppruningbackleavesfor
eating!). Theentireplanterisonwheelssoitcan
bemovedtothebestseasonalgrowinglocations,
fullsuninthewinterandsomewhatshadedinthe
summer.
Thistree,intherightconditions,cangrowtobe20
feettall,butIwouldn'texpectmuchmorethan10
hereinPhoenixifplantedintheground. Aswith
anytree,itisbesttosetupabermtofloodthe
rootzonetothetreesdriplineprovidingdeep
regularwater,approximatelyeveryweekinthe
summerandonlyonceortwiceamonthinthewet
winterseason. Tocheckhowdeeplyyouve
wateredyourCurryLeaf,useasoilprobeorother
longpointed
object
(very
long
screwdriver
or
piece
ofrebar)andpushitintothesoil. Drysoilisnot
easilypenetratedbytheprobeandyoullbeable
totellhowdeepyourwaterhaspercolated. Be
suretomulchthebasinyouvecreatedtoconserve
water,helpkeepthatrootzonecoolinthesummer
andprovideorganicmaterialtothesoil.
KaffirLimeCitrushystrixSincethe
KaffirLime
isalsoa
citrus,the
samerules
applyto
thistreeas
totheCurry
Leaf. Ifyou
havea
choiceof
rootstock,theSourOrangeisagoodoneforour
soils.Limes
are
the
most
frost
tender
of
the
citrus
family,butKaffiristhehardiestlimesotheydo
wellinthisareaespeciallywithalittleextraTLCas
theygetthroughtheirfirstcoupleyears. Iwould
suggestplantingyourmostfrosttenderplants
togethersoitiseasiesttocoverthemallwitha
largefrostclothatonce.
A Taste of Thai February 2013|34
7/29/2019 Vegan Culinary Experience (Thai)
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Ginger/GalangalZingiberOfficinaleandAlpiniaGalangaIlumpedGinger
andGalangalinto
thesamecategory
becausetheyare
bothrootcrops
withsimilar
cultivationneeds
(andthese
instructionsfor
careapplytotumericandcardamomaswell).
Galangal,Alpiniagalangal,alongwithmostplants
inthegingerfamily,isnativetoSouthAsiaandisa
stapleinThaiandothercuisinesfromthatregion.
Youmightguessthatfactfromitsothercommon
name,Thaiginger. Gingerroot,Zingiberofficinale,
hascrossedoverintowidespreaduseandbecome
astaple
around
the
world.
While
not
always
easy
togrow,itmeritsspaceinyourgarden!
Thesegingerfamilyplantscanbecultivatedfrom
yourgrocerystoreproduceoryoucansometimes
findthematalocalnurseryorhavethemshipped
toyouonline. Ifyoucanfindthematalocal
market,pickonlyplump,firm,goodlooking
specimensandavoidanymoldy,shriveledor
otherwisebadlydamagedroots. Sincetheseplants
arenative
to
South
Asia,
they
prefer
more
humidity
thanthePhoenixareaprovides. Keepingtheplant
rootzonemoistandoutofdirectmiddaysunis
essential. Sandyloamsoilisidealandaneastern
exposurewillprovidethebestresults. Ivehad
successwithgrowingtheseplantsinverylarge
containerswithollasforkeepingthesoilevenly
moistinthesummer. Galangalcanbecomeavery
largeplant,soitisbestgrowninatleastahalf
winebarrelsizeorbetterplantedinwellamended
soilwithasteadywatersupply. Gingergrowsto
onlyanice3tallandhasdonewellinmyhalfwine
barrelswhenplantedundershadecloth.
Withbothplants,aheavylayerofmulch,upto45
inchesthickwillhelptokeeptherootzonemoist
andcoolduringthesummer. Thegingersshould
beplantedinSpring,afteranydangeroffrosthas
passed. Theseplantsarefrosttenderandyoumay
considerthemasannualstobeharvestedinthefall,
especiallyifwehaveanyreallycoldsnapsover
winter. Galangalmaybemorelikelytocomeback
afterafreezewhenplantedintheground,heavily
mulchedandprovidedfrostcloth.
ConclusionThaiBasil,Lemongrass,CurryLeaf,KaffirLimeand
the
Gingers
are
all
frost
tender
plants,
so
I
would
recommendchoosingalocationinyouryardthatis
protectedfromthecold,againstyourhomewitha
southernoreasternexposureisideal! Agoodmix
forgrowingtheseplantsincontainerswouldbea
welldrainingcactus/succulentpottingsoil. For
bestresults,provideslowreleasefertilizer
applicationsthreetimesayearonValentines,
MemorialandLaborDaysandmoreoftenif
containergardening. Slow,deepandinfrequent
wateringwillencouragehealthyrootdevelopment.
HappyGardening!
Formoreinformation:
ValleyPermacultureAlliance
FrostProtection
IrrigatingCitrusTrees
TheAuthorAsaprofessionalurbandesigner,Liz
Lonettiispassionateaboutbuilding
community,
both
physically
and
socially. ShegraduatedfromtheU
ofMNwithaBAinArchitecturein
1998.Shealsoservesasthe
ExecutiveDirectorforthePhoenix
PermacultureGuild,anonprofit
organizationwhosemissionisto
inspiresustainablelivingthrougheducation,community
buildingandcreativecooperation
(www.phoenixpermaculture.org).Alongtimeadvocate
forbuildinggreenerandmoreinterconnected
communities,Lizvolunteershertimeandtalentfor
otherlocal
green
causes.
In
her
spare
time,
Liz
enjoys
cookingwiththeveggiesfromhergardens,sharing
greatfoodwithfriendsandneighbors,learningfrom
andteachingothers. TocontactLiz,pleasevisitherblog
sitewww.phoenixpermaculture.org/profile/LizDan.
Resourceswww.urbanfarm.org
www.phoenixpermaculture.org
A Taste of Thai February 2013|35
http://www.phoenixpermaculture.org/profiles/blogs/new-old-technologyhttp://www.phoenixpermaculture.org/http://www.phoenixpermaculture.org/http://www.phoenixpermaculture.org/http://www.phoenixpermaculture.org/http://www.phoenixpermaculture.org/http://ag.arizona.edu/pubs/garden/az1002.pdfhttp://ag.arizona.edu/pubs/garden/az1002.pdfhttp://ag.arizona.edu/pubs/garden/az1002.pdfhttp://ag.arizona.edu/pubs/crops/az1151.pdfhttp://ag.arizona.edu/pubs/crops/az1151.pdfhttp://ag.arizona.edu/pubs/crops/az1151.pdfhttp://ag.arizona.edu/pubs/crops/az1151.pdfhttp://ag.arizona.edu/pubs/crops/az1151.pdfhttp://ag.arizona.edu/pubs/crops/az1151.pdfhttp://ag.arizona.edu/pubs/garden/az1002.pdfhttp://www.phoenixpermaculture.org/http://www.phoenixpermaculture.org/profiles/blogs/new-old-technology7/29/2019 Vegan Culinary Experience (Thai)
37/211
Recently,Ihadtheopportunitytotravelthrough
muchofFlorida,visitingJacksonville,Miami,Ft.
Lauderdale,andPalmBeachtoteachvegan
cookingclasses.Ofcourse,Imadeaneffortto
gettoasmanyveganrestaurantsasIcouldget
to!Alongtheway,Ihadsomefantasticfood,a
fewdisappointments,andsometreasuredfinds.
IalsogottotravelthroughtheEverglades,I
stumbledacrossacolonialfort,visiteda
plantation,spentsometimeonthespectacular
beeches,andgotrainedonafewtimes.Allinall,
agreattrip.
JacksonvillewasmyfirststopinFlorida.Ihadno
ideawhattoexpect,butlookingahead,Icouldsee
therewerentmanyplacestoeat.Firsthand
experiencetaughtmehowmuchofan
understatementthatwas.Iprettymuchspentmy
timegoingbetweenWholeFoodsandStarbucks.
Althoughtheveganfoodscenewasnonexistent,
atleasttheweatherwasbeautiful,soratherthan
stayinginJacksonvilleonmylastday,Iheaded
southtoseewhatIcouldfind.Itwasntlongbefore
IarrivedinSt.Augustine,soIdecidedtostopinthe
historicdistricttoseeiftheyhadanytastytreats.
Notsomuch,butasIpulledaroundthebend,Isaw
ahugestonefortresslookingoutoverthecoast.Of
course,Ihadtoseewhatitwas!ThatshowIfound
myselfattheCastillodeSanMarcos,theoldest
masonryfortintheUnitedStates.TheCastillode
SanMarcoswasoriginallyaSpanishfortress
establishedtoprotectagainstpiracyandnearby
Englishinterests.EventuallyitpassedintoEnglish
hands,thenbacktoSpain,thentotheUS,thento
theConfederacy,andthenbacktotheUS.Aspart
ofaSpanishcolony,itprovidedsafehavenfor
escapedslaves(atleast,thosewhowouldbecome
Catholic).AsIwalkedacrossthedrawbridgetothe
completelyintactfort,Icouldfeelthehistoryof
theplacecometolifeandhearthevoicesofthe
peoplethatusedtooccupyit.Ispenthalfaday
thereandwouldhavespentmoreifIhadthetime.
Ifyouhaveanopportunitytovisitthishistorical
landmark,takeit.IalsovisitedtheKingsley
The Vegan Traveler: EnchantingFlorida
By C hef Jason Wyrick
A Taste of Thai February 2013|36
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the
patio
at
darbster
plantation.KnowingthatIwaswalkingonground
thathadbeenworkedbyslavesjustahundredand
fiftyyearsbeforewasamovingexperienceand
learningthedetailsabouttheplantationwasan
eyeopeningexperience,fromhowmuchlanda
slavewasexpectedtotendeachday,toharvests,
tothefactthattheownerswifewasaformerslave
ofhisandthatsheinturnpurchasedandmanaged
herownslaves,totheseashellconstructionofthe
walls.Jacksonvillewasterribleforveganfood,but
greatforhistorylovers.
Acoupleweekslater,IwasbackinFlorida,
stoppingfirstinFt.Lauderdale.ThefirstplaceI
wentaftergettingofftheplanewasSublime.
Sublimeisoneofthoselandmarkvegan
destinationsandIhadbeenwaitingseveralyears
foranopportunitytogohere.Igottherefairly
early,soIwasoneoftwopeopleintherestaurant,
notcountingstaff.Sublimehasaveryprivatefeel
toitandanelegant,classyinterior.Darkwood,
waterfeatures,softlighting,andeverythingelse
youwouldexpectfromahighendrestaurant.The
food,however,wasanythingbut.Itriedseveral
dishes.TheFritoMisto,acrispycauliflowerdish
withasweet
chile
sauce,
was
by
the
best
out
of
the
group.ItverymuchremindedmeofsomethingI
wouldgetatagoodAsianrestaurantandletme
say,theportionwasnotappetizersized,unlessyou
aretheHulk.Afterthat,IhadtheSpinachSalad,
whichwasok,butabitoutofbalance.Itwas
simplytooacidic.Notbad,justnotuptohighend
standards.Finally,thetamalescame.Idontsee
themonSublimesregularmenuasIchecktheir
site,soperhapstheywereaspecial,butifthey
werespecial,itwasbasedonjusthowawfulthey
were.IliveintheSouthwestandIknowtamales
andtheseglobswereatravestytotaste.Imagine
doughy,wetmasacoveredwithsomesaucethatis
supposedtopassitselfoffasvegancheese,but
comesofflikethinnedoutVelveetaflavoredwith
nutritionalyeastandapictureofculinarytorture
shouldstarttoform.Couplethatwithunseasoned
beans,achilesaucethatmademecringe,anda
sourcreamthattastedlikegrainylemonflavored
tofu,andthatpictureisprobablysomethingyou
dontwanttolookatanymore.Tonguetrauma.I
wouldntfeedthesetomyworstenemy.Actually,I
probablywould.EventhoughIwascompletelyfull
fromdinner,Iwentoutforfoodlaterthatnight
justtogetthetasteofthosetamalesoutofmy
mouth.
ImademyescapefromSublimeandheadedoffto
PalmBeach,hopingIwouldfindbetterfood.What
IwasntexpectingtofindwasDarbsterinWest
PalmBeach.Thisendedupbeingoneofmy
favoriteveganrestaurantsIhavebeento.Itsa
small,quaintplace,withtherestaurantopeningup
A Taste of Thai February 2013|37
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tastypalmcakeswithremoulade
thenarrowentryatchoices
ontothepatio,whichinturn
overlooksaquietwaterway.
Thestaffwasincrediblyfriendly
andyoucouldtelltheyreally
caredabouttheirfood.The
PalmCakes,madewithhearts
ofpalm,coupledwithatangy
remoulade,wereaddictive.I
hadagreatpizza,aniceCaesar
salad,nachosdoneright,raw
tostadaswhichwerenotonly
fullofflavorandtexture,but
leftmefeelinggreat
afterwards,atempehreuben,
andafewotherdelicioussides.
Itwas
caf
food
with
alot
of
loveandalotofflavor.Iendedupgoingto
DarbstertwicejustsoIcouldhavethepalmcakes
again.Greatatmosphere,greatstaff,andgreat
food.Unfortunately,Imissedgoingto
ChristophersKitcheninPalmBeachGardenswere
Iwasstayingbecauseoftheparticulartimingofthe
classIwasteaching.EveryoneIhavetalkedto
aboutitsaysChristophersKitchenistopnotchraw
foodscuisine
and
is
in
the
running
for
the
best
raw
(mostlyraw,astheydohavesomecookeddishes)
restaurantinthecountry.IverymuchhopeIhave
sometimetogobacktoPalmBeachsoIcancheck
thisplaceout.Asfaras
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